Fall just got a little sweeter with these five delicious and simple sweets and treats to make and bake this season from Marthas Vineyard Chef Marnely Murray.
Pear Oatmeal Crumb Cake
Pear Oatmeal Coffee Cake
Ingredients
for the cake
- 2 ounces unsalted butter3.5 ounces granulated sugar1/4 cup milk2 tablespoons sour cream or yogurt1 large egg1 tablespoon vanilla extract1 teaspoon lemon zest1/4 teaspoon ground nutmeg4.75 ounces flour1 teaspoon baking powder1/2 teaspoon salt
for the topping
- 2 ripe pears, peeled, cored, chopped2 tablespoons rolled oats2 tablespoons granulated sugar1/2 teaspoon nutmeg
Instructions
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Spiced Apple Pumpkin Cake
Spiced Apple Pumpkin Cake
Ingredients
- 2 1/2 cups all purpose flour1 1/2 cups granulated sugar1 tablespoon pumpkin spice blend1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon kosher salt2 large eggs1/2 cup pumpkin puree1/2 cup vegetable oil3 medium apples, peeled, cored, and gratedpowdered sugar, to serve
Instructions
Preheat the oven to 350F and lightly oil an 8×8 inch square baking pan.
In a large bowl, whisk together the flour, sugar, spice blend, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the eggs, pumpkin puree, oil, and grated apples together. Mix the dry ingredients with the wet ones and mix until it’s all incorporated (do not over mix!)
Pour batter into a greased pan and bake for 35-45 minutes, until golden brown. Serve warm or room temperature with a sprinkling of powdered sugar.
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Red Wine Brownies
Red Wine Brownies
Ingredients
- 1 1/2 sticks unsalted butter1 cup milk chocolate chips1/2 cup cocoa powder1/4 teaspoon salt3 large eggs1 cup granulated sugar1/2 cup dark brown sugar1 tablespoon vanilla extract3/4 cup all purpose flour1/4 teaspoon baking powder1/2 cup dried cranberries1/4 cup red wine, preferably Merlot
Instructions
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Plum Pistachio Ricotta Crostata
Plum Pistachio Ricotta Crostata
Ingredients
for the dough
- 1 1/2 cups all purpose flour1 teaspoon kosher salt3 tablespoons granulated sugar1 stick unsalted butter, chilled1/4 cup ice cold water
for the filling
- 1/2 cup ricotta cheese1 teaspoon vanilla or orange extract1/4-1/2 cup pistachios4-8 plums, depending on size, pitted and sliced1 egg, for egg washextra pistachios for the top
Instructions
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Dark Chocolate Dipped Spritz Spiced Cookies
Dk Chocolate Dipped Spritz Spiced Cookies
Ingredients
- 2 egg yolks, hard-boiled1 stick unsalted butter, softened1/4 cup granulated sugar1 cup unbleached all-purpose flour1 tablespoon vanilla extract1 tablespoon pumpkin pie spice1/2 cup dark chocolate chips2 tablespoons cacao nibs
Instructions
Preheat your oven to 350F. Line a baking tray with parchment paper.
Press the egg yolks through a fine-mesh strainer and in your mixer, cream the egg yolks, butter, and sugar until fully incorporated.
Add the flour, vanilla, and pumpkin pie spice, but do not over mix.
Using the OXO cookie press, press the cookies through onto the baking tray and bake for 10-12 minutes. Let cool while you melt chocolate chips over a double boiler or in the microwave.
Once chocolate is melted and cookies are cool, dip half the cookies, place on a newly lined baking tray and sprinkle with cacao nibs. Let set in the fridge for 10 minutes until chocolate hardens.
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Marnely Murray is a food and travel writer, living her most delicious life on Martha’s Vineyard, MA. Dominican born and raised, lover of food and books, she is a professionally trained pastry chef, social media and marketing manager for island businesses, and the author of the blog, Cooking With Books.
